Crush Oreos using a food processor until it has the texture of sand.

Transfer to a medium sized bowl. Add the melted butter and mix well together until fully incorporated.

Press into a 9-10” pie pan into an even layer on the bottom and up the sides. Use the bottom of a measuring cup to press the crumbs to firm up the crust. Place the pie plate in the fridge while moving onto the next step.

Using an electric mixer, combine the peanut butter and cream cheese until combined and smooth and creamy.

Add the cool whip and mix on low until combined.

Spread the mixture into an even layer onto the Oreo crust, and place the pan back into the fridge while moving onto the next step.

Place the chocolate chips in a medium sized heat-safe bowl. Place the whipping cream into a small saucepan on low heat.

Heat until it starts to boil, then pour cream on top of the chocolate chips. Let the cream sit for one to two minutes, and then stir the chocolate until it is smooth and creamy and fully melted.

Spread the chocolate mixture onto the top of the pie.

Scatter the Reese’s cups on top of the pie as desired while the chocolate is still warm. Place in the fridge to chill for up to two hours.